Kashmir-Ladakh – Enriched with huge Flavour & mixture of Aromatic Cuisine

The most stunning sceneries and journey sports activities is a part of the northern country of the world. Being dominated by several dynasties, every facet of life here showcases a vibrant combine of various cultures. Even the meals and cuisine has been influenced by the cooking types of Iran, Afghanistan and Central Asia. The cuisine of Jammu-Kashmir and Ladakh represents the wealthy culture of the state.

Kashmiri delicacies is ready with liberal use of fragrant spices like saffron (kesar), asafoetida (hing), saunf (aniseed), dry ginger, cinnamon, cardamom, cloves, etc. Probably the most genuine, delectable and particular dishes of Kashmir will be loved throughout festivals. Ladakh picture attractions is just synonymous with variety. It serves various Tibetan, Korean, Chinese, and Continental dishes.


The history of traditional Kashmiri food dates back to the 15th century when a few cooks migrated from Samarkand to the valley of Kashmir. The descendants of these cooks have been known as the ‘Wazas’ (the master chefs of Kashmir). ‘Wazwan’, the specialty of the state is named after them only. It’s a grand feast identified for 36 various kinds of culinary delights, with a majority of non-vegetarian dishes.


The state serves all the vegetarian dishes of India, however the people listed here are experts in cooking a wide range of Rice, Saag (a inexperienced leafy vegetable), Lotus Root, Dum Aaloo and Chaman, Apricot Jam etc.

When it comes to non-vegetarian specialties in Kashmiri and Ladakh Weather, one can not resist himself for attempting out Roghan Josh (the juiciest curried mutton), Thukpa (noodles cooked in mutton soup), Skieu (made with veggies, mutton and flour), Yakhni and Tabaq Naat (product of fried ribs), Gushtaba (pounded and spiced meat balls), Marchwangan Korma (scorching mutton curry), Methi Korma (vegetables with chopped intestines) etc.

Kashmir, the land of fruits and nuts, also serves ‘Kahava’. It’s a particular tea ready with the use of spices.

In the case of the traditional meals of Kashmir and Ladakh Tourism, it’s prepared with heavy use of dry fruits like walnuts, almonds and raisins, Which current a satisfying fragrance and flavour to the meals?.

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